Vegan Molletes with Mango-Basil Salsa
These vegan Mexican Molletes are simple but incredibly delicious. Refried beans are slathered on a crusty bread like a bolillo or a French baguette, and topped with sweet and spicy mango salsa.
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: Mexican
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 347kcal
- 6 bolillo rolls, split into halves
For refried beans
- 3 cups black beans (drain thoroughly. If you cook your own, use 1 cup of dry beans, soak for a few hours before you cook, and toss in a bay leaf-- it gives the perfect flavor, cooked or canned)
- Salt to taste
- ¼ teaspoon ground black pepper
- 1 large large onion (finely chopped)
- 4 cloves garlic (crushed and minced)
- 1 chipotle chili pepper in adobo sauce, (finely chopped)
- 2 teaspoon ground cumin
- 1 teaspoon olive oil
- ½ cup cilantro (finely chopped)
Fpr mango basil salsa
- 2 ripe mangoes (skin and seed removed. Chop the mangoes in a small dice)
- ¼ cup red onion (finely diced)
- 1 jalapeno pepper (minced)
- Juice of ½ lime
- 10 basil leaves (cut into thin riboons)
Make the beans
Heat the oil in a saucepan large enough to hold the beans later.
Add the onions and salt and ground black pepper and saute for a few minutes until the onion starts to soften. Add the garlic and continue to cook over low heat for another 2-3 minutes.
Add the chipotle chili and cumin powder and stir well to mix.
Add the cooked beans along with 1 ½ cups of the cooking liquid or water or vegetable stock.
Bring to a boil and turn down the heat to a simmer. Let the beans cook about 10 minutes. If they get dry, add more water or stock.
Using a potato masher, mash the beans until some are completely mashed and others are still whole or have some texture.
The finished beans should have a thick, slightly soupy texture. They will thicken further as they stand, so this is important.
Stir in the coriander leaves.
Make the mango basil sauce
Assemble the mollete
Take the lower half of the bolillo bread and scoop out some of the crumb-- I like to do this so I can get more filling inside, but if you don't want to do this, that's fine too.
Toast the bolillo until the edges are just turning crisp.
Slather on some of the refried beans, top with the mango salsa, and serve immediately.
Serving: 2open-faced molletes | Calories: 347kcal | Carbohydrates: 65g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 315mg | Potassium: 565mg | Fiber: 11g | Sugar: 12g | Vitamin A: 912IU | Vitamin C: 31mg | Calcium: 105mg | Iron: 4mg